This hot artichoke parmesan dip is creamy, cheesy, and unbelievably easy to make. With just a handful of simple ingredients, you can have this crowd-pleasing appetizer ready in under 45 minutes.
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Why You’ll Love This Hot Artichoke Dip
This dip is one of my Grandma Eve’s signature recipes and is always a hit at family gatherings. It’s also incredibly easy to make! Just mix a few simple ingredients and bake until warm and bubbly.
The creamy base, tangy artichokes, and savory Parmesan come together for a dip that feels special but takes hardly any effort. It’s no wonder this has become one of our favorite hot artichoke dip recipes to make and share for every occasion.
It’s also a great change of pace from artichoke spinach dip, especially if you want something lighter or have guests who don’t love spinach. A touch of lemon brightens everything up, and the texture is perfectly creamy with just the right amount of bite. Here’s why you’ll love this recipe:
- Creamy, cheesy, and full of flavor
- Only a handful of ingredients
- Great for holidays, game day, or potlucks
- Make-ahead friendly
Ingredient Information And Substitutions
- Frozen artichoke hearts- Thawed and lightly chopped. Canned (drained) or marinated artichokes make an easy swap with a tangy twist.
- Romano or Parmesan cheese- Either one gives that rich, salty bite. You can even mix both!
- Mayonnaise- Creates the creamy base. Substitute with half mayo and half sour cream if you prefer.
- Lemon juice- Brightens the flavors. Fresh lemon is best, but bottled works in a pinch.
- Cooking spray- Prevents sticking and makes cleanup easy. You can also brush the pan with a little olive oil or melted butter.
- Garlic powder- Adds subtle flavor without overpowering the dip. Fresh minced garlic works too.
How To Make This Artichoke Dip
Step 1- Prep the oven and pan.
Preheat your oven to 325 degrees F and lightly coat an 8- or 9-inch baking dish with cooking spray.
Step 2- Chop the artichokes.
Use a food processor or mini chopper to roughly chop the thawed artichoke hearts.
Step 3- Mix everything.
In a mixing bowl, combine the artichokes, mayonnaise, garlic powder, grated cheese, and lemon juice. Stir until well combined.
Step 4- Bake the dip.
Spread the mixture evenly in the prepared baking dish and bake uncovered for about 35 minutes, until hot and bubbly.
Step 5- Optional broil
If you like a golden top, place it under the broiler for a minute or two. Just keep an eye on it.
Serve immediately with chips, crackers, or bread for dipping.
Frequently Asked Questions
If serving at a party, try to keep it out no longer than 2 hours. After that, pop it back in the fridge and reheat before serving again.
Definitely. Bake it in a larger dish, like a 9x13 pan, and add a few extra minutes to the baking time.
Of course. Just chop the artichokes finely with a knife. It might take a few extra minutes, but the texture will still turn out great.
Tips For Making Hot Artichoke Dip Recipe
- Use good cheese. Freshly grated Parmesan or Romano melts better and gives more flavor.
- When chopping the artichokes, leave small, uneven pieces. This gives the best texture and a satisfying bite instead of turning it into a puree.
- Make it your own. Stir in a bit of chopped spinach, artichoke hearts, and sun-dried tomatoes. Crushed red pepper or chopped parsley adds a fun twist.
- Serve it warm. This recipe for hot artichoke dip tastes best straight from the oven while it’s hot and melty.
- Add a smoky touch. A little smoked paprika or some crispy bacon crumbles give the dip a deeper, savory flavor that makes it extra addictive.
- Make individual servings. Spoon the mixture into small ramekins before baking. They look elegant, bake faster, and make serving guests a breeze.
- Ingredients to prep ahead- Chop artichokes and grate the cheese a day in advance.
- Leftovers and storage- Keep in an airtight container in the fridge for up to 4 days and reheat gently before serving. Freezing isn’t recommended, as the dip will become grainy and separate when thawed.
What To Serve With This Artichoke Appetizer
This appetizer is deliciously versatile and pairs well with just about anything. It’s great with tortilla chips, pita chips, or even fresh veggies. You can spoon it over toasted baguette slices or crostini for an easy finger food. If you’re building a full party spread, here are a few more dishes that go perfectly with this artichoke hot dip recipe:
- Everything Pita Chips Recipe
- Oven Fried Pickles Recipe
- Cheddar and Broccoli Twice Baked Potatoes Recipe
- Mushrooms in White Wine Sauce
Other Tasty Dips To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Hot Artichoke Parmesan Dip
Equipment
- 8 inch pan
Ingredients
- Cooking spray
- 24 ounces frozen artichoke hearts thawed (or two 12 ounce jars, well drained)
- 1 cup mayonnaise
- 1 teaspoon garlic powder
- 1 cup Romano cheese
- 1 teaspoon lemon juice
- Tortilla chips for serving
Instructions
- Preheat the oven to 325 degrees F. Lightly grease an 8 or 9 inch pan with cooking spray and set aside.
- Using a mini prep processor or food processor, roughly chop the artichoke hearts.
- In a mixing bowl, combine the artichoke hearts, mayonnaise, garlic powder, cheese, and lemon juice.
- Once the mixture is well combined, place it in the baking pan and spread it into one even layer.
- Bake uncovered for around 35 minutes or until heather through.
- If you want a little brown on top you can pop it under the broiler, but keep a close eye on it. Serve immediately with tortilla chips.
Video
Notes
- Use good cheese. Freshly grated Parmesan or Romano melts better and gives more flavor.
- When chopping the artichokes, leave small, uneven pieces. This gives the best texture and a satisfying bite instead of turning it into a puree.
- Make it your own. Stir in a bit of chopped spinach, artichoke hearts, and sun-dried tomatoes. Crushed red pepper or chopped parsley adds a fun twist.
- Serve it warm. This recipe for hot artichoke dip tastes best straight from the oven while it’s hot and melty.
- Add a smoky touch. A little smoked paprika or some crispy bacon crumbles give the dip a deeper, savory flavor that makes it extra addictive.
- Make individual servings. Spoon the mixture into small ramekins before baking. They look elegant, bake faster, and make serving guests a breeze.
- Ingredients to prep ahead- Chop artichokes and grate the cheese a day in advance.
- Leftovers and storage- Keep in an airtight container in the fridge for up to 4 days and reheat gently before serving. Freezing isn’t recommended, as the dip will become grainy and separate when thawed.
Billy says
Jessy Freimann says